Glazed Carrot Cake
This wonderfully moist spiced carrot cake is topped with a sweet and glossy glaze for a simpler yet equally delicious alternative to traditional cream cheese frosting.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 1/2 teaspoons ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1/2 teaspoon salt
- •1 cup granulated sugar (200g)
- •1/2 cup brown sugar (100g)
- •4 large eggs
- •1 cup neutral vegetable oil (240ml)
- •2 teaspoons vanilla extract
- •3 cups finely grated carrots (about 4-5 medium carrots)
- •1 cup powdered sugar (120g) for the glaze
- •2 tablespoons milk or pareve dairy-free milk alternative for the glaze
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- 3
In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- 4
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just incorporated and no flour pockets remain.
- 5
Fold in the freshly grated carrots until evenly distributed throughout the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 8
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- 9
Prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth and pourable.
- 10
Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides before slicing and serving.
💡 Chef tips
- For a dairy-free (pareve) cake, simply use almond milk or oat milk for the glaze.
- Freshly grated carrots yield a much moister cake than pre-bagged shredded carrots, which tend to be dry.
- Store the glazed cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
✅ How it should turn out
The finished cake should be incredibly moist with a tender crumb, warm aromatic spices, and a sweet, shiny glaze that sets perfectly on top.